Human needs of food is the absolutely important thing that must be fulfilled, therefore food availability is the very important issue now. Indonesian still use rice for the main source of food, even though Indonesia still have another potential saving to meet national food needs like sago (Metroxylon Sagu). Hydrolysis of sago starch can improve physicochemical properties. The purpose of this research is to hydrolyse sago starch with lactic acid oxidation with H2O2 to improve baking expansion. The variable is the influence of pH to the physicochemical properties of modified starch and the baking expansion, the influence of H2O2 concentration to the physicochemical properties of modified starch and the baking expansion, and the influence of temperature of H2O2 to the physicochemical properties of modified starch and the baking expansion. Based on the physicochemical and rheology properties of modified starch we know the quality of the starch. The modified starch is then analysed the physicochemical and rheology properties such as swelling power, solubility, and baking expansion. The swelling power, solubility, and baking expansion of the starch increase linearly as the temperature increase from 35°C through 50°C. The pH increases from 4 to 6, and the concentration of H2O2 increase from 1% through 2%. However, the baking expansion decreases at pH 6 through pH 8 revealing an optimum acidity for the hydrolysis of sago starch.
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2 January 2020
PROCEEDINGS OF 2ND INTERNATIONAL CONFERENCE ON CHEMICAL PROCESS AND PRODUCT ENGINEERING (ICCPPE) 2019
25–26 September 2019
Semarang, Indonesia
Research Article|
January 02 2020
The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion
Siswo Sumardiono;
Siswo Sumardiono
a)
1
Chemical Engineering Department, Faculty of Engineering, Diponegoro University
, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia
a)Corresponding author: [email protected]
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Nindya I. Kusumawardani;
Nindya I. Kusumawardani
2
Master of Chemical Engineering, Faculty of Engineering, Diponegoro University
, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia
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Assalaam U. Abdurahman;
Assalaam U. Abdurahman
1
Chemical Engineering Department, Faculty of Engineering, Diponegoro University
, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia
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A. Arland;
A. Arland
1
Chemical Engineering Department, Faculty of Engineering, Diponegoro University
, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia
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Bakti Jos;
Bakti Jos
1
Chemical Engineering Department, Faculty of Engineering, Diponegoro University
, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia
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Isti Pudjihastuti
Isti Pudjihastuti
3
Vocational Program Study of Chemical Engineering Diponegoro University
, Jl.Prof.Soedarto, SH, Tembalang, Semarang, Indonesia
50275
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a)Corresponding author: [email protected]
AIP Conf. Proc. 2197, 070007 (2020)
Citation
Siswo Sumardiono, Nindya I. Kusumawardani, Assalaam U. Abdurahman, A. Arland, Bakti Jos, Isti Pudjihastuti; The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion. AIP Conf. Proc. 2 January 2020; 2197 (1): 070007. https://doi.org/10.1063/1.5140940
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